Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        pork roast -- (fresh shoulder,
                        -- preferred)
   1      pound         pork soup bones
  44      ounces        canned tomatoes
  23      ounces        tomato sauce
  28      ounces        hot water
  21      ounces        diced green chili strips
     3/4  ounce         diced hot peppers -- up to 1
   1      tablespoon    sugar
   1 1/2  tablespoons   salt
   1      tablespoon    garlic

Preparation:

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.